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Print this Recipe    Cheese 19

Spicy Cheddar Soup

2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups (500 ml) chicken or vegetable stock
2 cups (500 ml) milk
1 cup (250 ml) grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste

Melt the butter in a saucepan over moderate heat and saute the
onion until tender but not brown, about 5 minutes. Add the grated
potato, stock, and milk and bring to a boil, stirring occasionally.
Simmer until the potato has cooked and dissolved into the mixture,
5 to 10 minutes. Add the cheese, salt, pepper, and cayenne. Stir
until the cheese is melted. Serves 4 to 6.

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